Easter Nests with Jelly Bean Eggs

4 cups chow mein noodles
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup peanut butter
36 jelly beans

Break chow mein noodles into small pieces; set aside in large mixing bowl.  Combine sugar and corn syrup in large saucepan.  Cook on medium heat until the sugar is melted and there are bubbles at the edge of the pan.  Add peanut butter and stir until smooth.  Pour peanut butter mixture over crunched up noodles; toss until completely coated.  Let cool slightly to avoid burns.  Butter hands lightly and use approximately 1/4 cup mixture to form a compact ball.  Make indention in the middle of each ball to resemble a bird's nest.  Place on waxed paper and let cool completely.  Place 2 - 3 jelly beans inside each nest.

Sweet Baby Ray's Crockpot Chicken

6 chicken breasts

1 bottle Sweet Baby Ray's BBQ sauce

1/4 cup vinegar

1 tsp. red pepper flakes

1/4 cup brown sugar

1 tsp. garlic powder

Mix everything except chicken in the crockpot.  Add chicken breasts (frozen is ok).  Spoon some sauce on top of chicken.  Cook on low for 6 hours.

Banana Nutmeg Muffins

1 cup sugar
1/2 cup butter or margarine
1 egg, beaten
1 cup mashed bananas
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. vanilla

Cream sugar and butter.  Add egg and mix well.  Add bananas and flour.  Dissolve baking soda in 1 tablespoon hot water, then add to creamed mixture along with nutmeg and vanilla.  Spoon into greased muffin cups and bake at 350 for 20 minutes.
Yields 12 muffins.

Strawberry or Blueberry Bread

1/2 cup butter or margarine, softened
3/4 cup sugar
1/3 cup brown sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
1 3/4 cup flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4  cups, fresh strawberries or blueberries, chopped finely

Preheat oven to 350 degrees.  Beat butter and sugars together until light and creamy.  Beat in eggs one at a time.  Then mix in the sour cream and vanilla.  Gradually add flour, soda, baking powder and salt.  Mix until all ingredients are combined.  Fold in the strawberries or blueberries.  Pour into a loaf pan.  Bake for 60 - 65 minutes.

Banana Cake

For the cake:
1 1/4 cups sugar
1 cup sour cream
2 eggs
4 T. butter, melted
3 - 4 ripe bananas, mashed
2 tsps. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (optional)

For the frosting:
4 T. butter, softened
1/2 cup heavy whipping cream
1 tsp. vanilla
2 1/2 cups powdered sugar

Preheat the oven to 375 degrees.  Grease a 9x13 pan with nonstick cooking spray.
In a medium bowl, cream together sugar, sour cream, egg and melted butter.  Add mashed bananas and vanilla.  Add flour, salt and baking soda; mix well.  Pour into greased pan and bake for 20 - 25 minutes.  Cool completely before frosting.
To make the frosting - cream the butter and powdered sugar together.  Slowly add the heavy cream; stir until smooth.  Stir in vanilla extract.  Spread on cooled cake.

Crockpot Chicken Noodle Soup

frozen chicken breasts

chopped carrots

onion

garlic

marjoram

parsley

pepper

chicken broth

Cook on high for 5 hours.  Add uncooked pasta for 20 minutes before serving.

Peanut Butter Chocolate Poke Cake

1 chocolate cake, baked and completely cooled in 9x13 pan
1 - 14 oz. can sweetened condensed milk
1 - jar hot fudge sauce
1/4 cup peanut butter
1 - 8 oz. Cool Whip
3 - 5 T. peanut butter
Reese's Minis and/or Reese's Pieces Baking Pieces (optional) for topping

Poke holes evenly throughout the cake.  Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill the holes.
Scrape the hot fudge sauce into a bowl.  Add the 1/4 cup peanut butter.  Microwave for 30 - 45 seconds.  Mix until smooth and spread over the cake.
In another bowl, mix together the cool-whip and 3 - 5 tablespoons peanut butter.  Spread mixture over the top of the cake.
Chill for several hours or overnight.
Right before serving, top with chopped Reese's cups and Reese's Pieces